Combine fresh blueberries, granulated sugar, and lemon juice in a small saucepan. Simmer over medium heat for 5–7 minutes until the mixture thickens. Let cool.

In a mixing bowl, combine the plain Greek yogurt, honey, vanilla extract, and salt. Stir until smooth and creamy.

Line a muffin tin with liners. Fill each liner halfway with the yogurt base.

Add spoonfuls of the cooled blueberry swirl on top of each liner.

Gently swirl the blueberry mixture into the yogurt with a toothpick.

Top with additional blueberries or any chosen toppings. Freeze for 3–4 hours.

Remove the bites from molds and serve. Optionally drizzle with honey before serving.

Store leftovers in an airtight container in the freezer for 2–3 weeks.